Jack Daniels Tennessee BBQ Sauce on Alberta Style BBQ Ribs
Okay, so this is a made up, thrown together BBQ sauce I made using Jack Daniels Old No 4, on Saturday to use on ribs. For once everyone loved it. Warning, the sauce, in raw state will have a slightly sweet and very lemony taste. This will temper when cooked or used on BBQ. Cooking releases the spices and the flavours come together beautifully.
I served this as a Sunday brunch with scrambled eggs and a simple white wine, vinegar and lightly spiced salad of cold cucumbers, peppers and grape tomatoes. Very refreshing brunch on a hot Sunday morning.
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- 3/4 cups Jack Daniel’s Tennessee Whiskey
- 1 3/4 cups HEINZ Ketchup
- 1/2 cup Worcestershire Sauce
- 1/2 cup brown sugar
- 3/4 cup water
- 1 splash Cider Vinegar
- 1 medium onion
- 2 cloves of garlic
- 1/2 tsp Cayenne Pepper
- 1 tsp dry mustard
- 1/2 tsp Smoked Paprika
- 1 tsp salt
- 1 tsp Pepper
- 1/2 lemon
- 4 lbs pork or beef ribs
- Kosher or Coarse Salt
- Fresh cracked pepper.
- BBQ Sauce Made in previous step
Finely mince onion and garlic, and put in a large mixing bowl.
Add the rest of the sauce ingredients and whisk like a crazy person.
Refrigerate the sauce for a couple of hours to allow it to thicken slightly before cooking.
Put sauce in a pot and bring to a boil. Simmer for 30-45 minutes.
Sauce can be refrigerated in an air tight container for up to three weeks.
Mix salt and pepper in a bowl.
Cut the ribs into portions. Rub salt & pepper mixture into the top of the rib racks.
Place ribs in a shallow baking dish.
Coat the top of the ribs with a layer of the homemade BBQ sauce.
Cover with tin foil (shiny side facing down). Bake for 2.5 hours at 300ºF.
Once removed from the oven slap these babies on a hot BBQ.
Coat with a liberal amount of homemade BBQ sauce. Turn the ribs and coat as often as necessary.
Caution: JD Whiskey will attract the flame. Do Not leave unattended or charcoal could result. When the ribs start to blacken, coat once more and SERVE with coleslaw.